Banana-Bran Muffins

From EatingWell: Winter 2004, EatingWell for a Healthy Heart Cookbook (2008), The Essential EatingWell Cookbook (2004)

By the end of the week, any bananas left in the fruit bowl are past their prime—just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat.

READER'S COMMENT:

"I changed this recipe up a bit, in order to use up some canned pumpkin in my fridge. I doubled the recipe using three eggs, 2 cups of pumpkin, 1/3 cup oil, 1/2 cup mini chocolate chips, 1/2 chopped dates and about 1/4 cup crushed flax...

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71 Reviews for Banana-Bran Muffins

03/25/2010

Anonymous

These were an absolute hit :) I used all whole wheat flour( dont use white flour anymore)
the trick is to add just a tiny bit more liquid to the recipe. And they look just like the picture, I oiled the bottoms
of the muffin tins only with coconut oil. Delish!!

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03/04/2010

jsteinike

I've made these twice now and they turned out even better the second time. I was able to get nice tall tops. The insides are very moist. I used the choc chips and they taste just like chocolate banana bread. Freeze very nicely. I pop one out on the weekend for a breakfast treat! Will definitely make this recipe again and again!

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01/06/2010

Anonymous

Here is a tip that helps my muffins to be "taller": Only spray the bottom of the muffin cups with cooking spray, not the sides. When cooking spray is on the sides of the muffin, it affects how the muffin rises while it is baking and the tops do not look as nice :)

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11/21/2009

erin.oroke

I reduced the brown sugar a tad, but otherwise made these as written, and they turned out great--muffin tops included! Even reducing the sugar these were plenty sweet. Could maybe even go down to 1/2 cup in my opinion.

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